Heat the oven to 350°F. Line the baking sheet with parchment paper and set aside.

In a medium bowl, mix the flour, cocoa powder, baking soda, and salt and set aside.

In a kitchen aid stand mixer bowl cream butter and shortening well then incorporate the both sugars on medium-high speed until light and fluffy, scraping down the sides of the bowl as needed.

Beat in egg, , and then the vanilla, scraping down the sides of the bowl. Add the flour mixture and mix on medium low just until combined. Scrape down the sides of the bowl.

Drop the dough by the heaping tablespoonful of cookie dough into about 2 inches apart onto the cookie sheets. Bake until they’re still very soft but no longer look wet, about 10-12 minutes until it just set and crackle on the top. Let cool on the sheets for 5 minutes; transfer to a wire rack to cool completely.